Instructions: Preheat the oven to 375f/190c/Gas 5.

1 Melt the chocolate in a heatproof bowl set over a pan of simmering water.

Heat the milk in a pan until just at boiling point. Remove from the heat and stir in half the melted chocolate.

2 Melt the butter in a small pan and stir in the flour and cook over a low heat for 1 minute. Remove from the heat and gradually add the milk and chocolate mixture, stirring until smooth after each addition.

3 Return to the heat and cook for a few minutes, stirring until smooth and shiny. Transfer to a large bowl with a spatula and leave to cool a little.

Add the egg yolks, one at a time to the chocolate sauce and mix.

4 Whisk the egg whites until soft peaks form. Add four tablespoons of the sugar and whisk again for 30 seconds, then fold in half the cocoa powder.

5 Lightly beat a third of the egg whites into the chocolate mixture until blended. Add the rest of the egg whites and gently fold in. Divide between 4 x 225ml/8fl oz buttered and sugared ramekins. Place on a baking sheet and bake for 15-20 minutes until well risen and a light crust has formed.

6 Place the cream in a pan with the sugar and melted chocolate and whisk in. Mix the remaining cocoa powder with a little water to make a paste and stir into the pan. Simmer for a few minutes.

7 Remove the souffles from the oven and quickly tip them out of the ramekins into an ovenproof dish, right side up. Pour over the chocolate sauce and bake for 10-15 minutes until well risen and the sauce is bubbling. Transfer to plates, stir the sauce and spoon around the souffles.

Dust with icing sugar and add a quenelle of creme fraiche.

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